I had some cabbage (you can use chard and other green cabbagy veggies), onion, garlic, spinach, and gently lightly sauteed these in olive oil to soften, then I added some coconut milk, and let it simmer gently for a while, then I blended it, and, added pepper for seasoning … it is light and simple … Continue reading Jane’s Cabbage and Coconut Soup

Pre-heat oven to 180oC Fill one oven tray with chopped beetroot, and another tray of fennel, and some red onion and toss all in Olive Oil Roast gently and add whole garlic if you’re in the mood! When cooked through and soft, place into a pan, add some water (how much water is up to you – depends on the thickness you prefer), and some fresh herbs (e.g. parsley or tarragon), and pepper to your taste preference, and zap till wonderfully blended and smooth … totally yummy! Continue reading Jane’s Roasted Fennel and Beetroot Soup

Any sort of cabbage, red onion, carrot/s, broccoli, can also add leek, celery too – all chopped, plus fresh parsley, a few chopped chives, a bay leaf (or two), black pepper and olive oil, – pop it all into a pan, add enough hot water to just cover, and gently simmer for 10 – 15 mins max – NO blending, just simply eat and enjoy. Continue reading Jane’s Simple Vegetable Soup

Large onion, large beetroot (or two small ones) carrot, olive oil, stock (chicken or veg), creamed coconut (2oz), lemon or lime juice, chopped fresh parsley, and chopped fresh mint, black pepper. Gently soften onion in a saucepan with olive oil, add grated carrot, grated beetroot, and stock, gently simmer till soft. Then add creamed coconut, simmer, then add lemon or lime juice, chopped fresh parsley and chopped fresh mint, black pepper, simmer until ready, you can blend it, or eat it as it is. If you find it sweet don’t have the carrot, or have less coconut. Lovely combo beetroot … Continue reading Jane’s Beetroot Soup with Mint and Coconut

2 leeks, 4 sticks celery, 1 fennel bulb, olive oil, fennel seeds, celery seeds, water or stock, black pepper (and you can add almond milk if you use it) Finely chop and slice the leeks, celery, and fennel, gently fry in olive oil until soft. Add fennel and celery seeds, add water or stock, and black pepper, and gently simmer, and if you use almond milk stir in just before the end. If you like, you can blend it, or keep it chunky, I had it chunky (with no almond milk). Continue reading Jane’s Fennel, Celery and Leek Soup